Moss Wood Newsletter
Autumn News Issue # 129 March 2026
Moss Wood Ribbon Vale 2025 Elsa and Moss Wood Ribbon Vale 2025 Chardonnay
2025 Ribbon Vale Vintage
The 2024/25 growing season at Ribbon Vale progressed steadily and without major disruption, allowing both Chardonnay and Sauvignon Blanc to ripen in a measured and unforced manner. Calendar year rainfall in 2024 totalled 910mm, below the long-term average of 1012mm, but sufficient to establish adequate soil moisture reserves in this dry-grown vineyard.
Spring conditions were ideal. During flowering, Chardonnay received 14.4mm of rainfall and Sauvignon Blanc 9.4mm. While rainfall at this stage of the season can influence crop levels, these modest falls occurred under otherwise favourable conditions and had no negative impact on fruit set. Final yields reflected this, with Chardonnay cropping at 6.37 tonnes per hectare and Elsa at 7.75 tonnes per hectare.
As the season moved into summer, temperatures remained moderate, with no prolonged heat events. The growing season average temperature for Elsa was 20.42°C, effectively identical to the long-term average of 20.43°C, while Chardonnay recorded a slightly cooler-than-average growing season at 20.07°C compared with its long-term average of 20.36°C.
From the beginning of January through to harvest, 22.8mm of rain was recorded. This modest rainfall ensured the vines were not subject to water stress during the latter part of ripening, while remaining low enough to avoid dilution. Ripening progressed evenly, with Elsa completing its cycle in 101 days from flowering to harvest, closely aligned with its long-term average of 100 days. Ribbon Vale Chardonnay recorded 120 days from flowering to harvest, consistent with its long-term average.
Harvest timing differed slightly between the two wines. Elsa was harvested seven days later than its long-term average, reflecting the even pace of ripening, while Ribbon Vale Chardonnay was harvested two days earlier than average, consistent with timely flavour development.
Taken together, the season was defined by consistency rather than extremes. Favourable spring conditions established solid yields, followed by a mild summer that allowed for steady, uninterrupted ripening. Rainfall was sufficient to support vine function without compromising concentration, and harvest timings were closely aligned with long-term averages. The wines show good balance and structure, in line with what we would expect from these conditions.
Moss Wood Ribbon Vale 2025 Elsa
Production notes
The Elsa is a blend of Sauvignon Blanc (90%) and Semillon (10%), with fruit from the Ribbon Vale vineyard. All fruit was hand-picked, sorted and whole-bunch pressed, followed by juice clarification by flotation and inoculation with multiple yeast strains for primary fermentation in stainless steel tanks.
At the midpoint of fermentation, the wine was transferred to French oak barriques, 11% of which were new, to complete alcoholic fermentation and undergo malolactic fermentation. Oak usage was deliberately restrained to support texture and integration rather than dominate the wine. The wine matured in oak for nine months before being blended in stainless steel. Fining trials showed no improvement to tannin balance, and the wine was fined with bentonite for protein stability, cold stabilised, sterile filtered and bottled on 12 January 2026.
Tasting Notes
Colour and condition:
Clear and bright condition; pale straw hue.
Nose:
Citrus and floral aromatics are most evident, with notes of lemon rind, white stone fruit and subtle savoury complexity.
Palate:
Medium to full bodied with good fruit depth and texture. Fresh acidity provides lift and definition, while fine phenolics contribute structure and length. The finish is clean, balanced and persistent.
CELLARING
The 2025 Elsa has the structure and balance required for extended cellaring. While enjoyable on release, we recommend a minimum of 10 years in bottle to allow the development of additional complexity and secondary characters.
| Wine Facts | |
|---|---|
| Median Harvest Date | 05/03/2025 |
| Harvest Ripeness | 13.3° Be |
| Yield | 7.75 t/ha |
| Day Elapsed between Flowering and Harvest | 101 days |
| Bottled | 12/01/2026 |
| Released | 27/03/2025 |
| Alcohol | 14.0% |
Moss Wood Ribbon Vale 2025 Chardonnay
Production notes
All fruit was hand-picked and delivered to the winery, where it was hand-sorted and whole-bunch pressed. The juice was clarified and seeded with multiple yeast strains for primary fermentation, which commenced in stainless steel tanks with temperatures controlled to a maximum of 20°C.
At the halfway point of fermentation, the wine was transferred to 228-litre French oak barriques, 32% of which were new, to complete alcoholic fermentation and malolactic fermentation. Maturation continued in oak for approximately nine months before the wine was racked and blended in stainless steel. Fining trials were conducted, however none were found to be beneficial. The wine was fined with bentonite for protein stability, cold stabilised, sterile filtered and bottled on 12 January 2026.
Tasting Notes
Colour and condition:
Clear and bright condition; pale straw with light golden hues.
Nose:
Lifted aromas of citrus and white peach, supported by preserved lemon, subtle florals and restrained oak influence
Palate:
Medium to full bodied with fine phenolics and fresh acidity. Flavours of stone fruit and citrus are layered with subtle notes of nougat and fresh pastry. The finish is long, composed and well balanced.
CELLARING
Ribbon Vale Chardonnay is attractive in its youth but clearly structured for extended cellaring. We recommend a minimum of 10 years in bottle, with the potential to develop further complexity over 20 years.
| Wine Facts | |
|---|---|
| Median Harvest Date | 11/03/2025 |
| Harvest Ripeness | 13.2 °Be |
| Yield | 6.37 t/ha |
| Day Elapsed between Flowering and Harvest | 120 days |
| Bottled | 12/01/2026 |
| Released | 27/03/2026 |
| Alcohol | 14.0% |
© FRANCES ANDRIJICH
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